Indulge in the delightful combination of black raspberries and vanilla bean in this creamy ice cream. The fruity sweetness of black raspberries perfectly complements the rich vanilla flavor, making it a treat for the senses.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 1 vanilla bean, split and seeds scraped. 1 cup black raspberries, fresh or frozen.
Instructions: In a saucepan, heat the heavy cream, whole milk, and half of the sugar over medium heat until it starts to steam. In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Remove from heat and stir in the vanilla extract and scraped vanilla bean seeds. Let the mixture cool completely, then refrigerate for at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last minute of churning, add the black raspberries. Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.
Prep Time: 20 minutes
Cook Time: 10 minutes
Peakview Parent Teacher Organization
